Protein hydrolysates have been used for nutritional or technological purposes. Various
methods are used for the quality control of these preparations. This paper reviews those …

Advanced glycation end-products and glycoxidation products, such as N ϵ-(carboxymethyl)
lysine (CML) and pentosidine, accumulate in long-lived tissue proteins with age and are …

Revised Manuscript Received December 12, 1994® abstract: Glycation and oxidation
reactions contribute to protein modification in agingand diabetes. Formation of dicarbonyl …

A new method for monitoring the terminal stages of proteolysis in cheese, ie the formation of
free amino acids, using the Cd-ninhydrin reagent is reported. The assay was very specific for …

Malondialdehyde (MDA) and 4-hydroxynonenal (HNE) are major end-products of oxidation
of polyunsaturated fatty acids, and are frequently measured as indicators of lipid …

Maillard or browning reactions lead to formation of advanced glycation end products (AGEs)
on protein and contribute to the increase in chemical modification of proteins during aging …

A model system using RNase A has been established for studying the nonenzymatic
glucosylation and glucose-dependent cross-linking of protein (Maillard reaction) under …

To evaluate their usefulness as chemical indicators of cumulative oxidative damage to
proteins, we studied the kinetics and extent of formation of ortho-tyrosine (o-Tyr), dityrosine …

The authors developed and evaluated a polymer as a contrast agent for magnetic
resonance (MR) angiography. The agent consists of a monomethoxy ether of poly (ethylene …

Seven different in vitro methods to determine the protein digestibility for chickpea proteins
were considered and also the application of these methodologies for calculating PDCAAS …